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Chicken vindaloo
From Cookipedia
Servings
Serves 4-6
Ingredients
- 6 chicken portions (legs or breast - skin removed)
- ½ teaspoon of salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon turmeric
- 4 whole cloves, ground
- ½ teaspoon cinnamon powder or ¾" of rolled cinnamon stick, ground
- 1 teaspoon turmeric powder
- ½ teaspoon mustard powder
- 1 teaspoon chili powder (or to taste)
- 2 teaspoons paprika powder
- 1 teaspoon freshly ground cumin seeds
- 2 teaspoon tomato puree
- 2 teaspoons sugar
- ½ teaspoon ground fenugreek seeds
- 1" ginger, grated
- 2 cloves of garlic
- 2 medium onions
- 2 tablespoons brandy (sherry will do)
- 2 tablespoons malt vinegar (left-over red wine works)
- 1 whole dried chili, crushed
Method
- Make a paste with all of the spices, brandy and vinegar and rub into the meat
- Marinade the meat overnight in a refrigerator
- Fry the onions in a tablespoon of ghee until brown
- Fry the meat for a few minutes with the onion
- Lower the heat and cook gently for 35 to 40 minutes
Serving suggestions
Serve with plain boiled rice and a mint and onion raita.
